Quick Pickled Okra Recipe

🧂 Ingredients

• 1 pound okra
• 5 tablespoons kosher salt

  divided
• 2 cups water
• 2 cups distilled white vinegar

  you can also use apple cider vinegar or a combination
• 5 cloves garlic

  smashed
• 1 tablespoon honey

  or use white sugar
• 2 bay leaves
• 1 teaspoon dried dill
• 1 teaspoon brown mustard seeds
• 1-2 spicy chilies

  sliced (optional, for spiciness)

Instructions

• 1 Wash the okra, remove the stems and slice the okra in half lengthwise. Toss the
  okra in a colander with 3 tablespoons of salt. Allow to drain for 1 hour.
• 2 Add the water, vinegar, salt (remaining 2 tablespoons), garlic, honey, bay
  leaves, dill, and mustard seeds to a large pan.
• 3 Bring the mixture to a quick boil, then remove from heat and stir.
• 4 Rinse the okra in cold water to remove any slime and extra saltiness.
• 5 Stuff them into a large quart jar (Ball jars are good here), but leave about 1
  inch of head space. You can use multiple jars if needed.
• 6 Add the hot pepper slices on the top, if using.
• 7 Pour in the brine and seasoning mixture and screw on the cap.
• 8 Refrigerate for 24 hours before using to develop the flavors, though they can be
  eaten right away. They are much better after 1 week.

Nutrition Info